Yield: 2 servings.
4 American Lamb loin chops, cut 1¼-inch thick, trimmed
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil, divided
2½ tsp. dried tarragon leaves, crushed, divided
1 clove garlic, finely chopped
¾ tsp. salt
½ tsp. ground pepper
—⅓ cup Madeira sweet wine or fat- free chicken broth
⅓ cup dried cherries, finely chopped
½ cup fat-free chicken broth
2 Tbsp. grated lemon peel (additional peel for garnish)
1 Tbsp. butter, cut in half
In small bowl, whisk together lemon juice, 1 tablespoon oil, 1½ teaspoons tarragon, garlic, salt and pepper. Place lamb in marinade. Refrigerate at least 2 hours.
Remove lamb chops from marinade and discard marinade. In large nonstick skillet with cover, heat remaining 1 tablespoon oil over medium-high heat. Brown chops for 2 minutes on each side. Cover and reduce heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove from pan, cover and let stand for 10 minutes.
Pour off liquid from pan. Add Madeira and cherries; cook 3 to 4 minutes until liquid is almost absorbed. Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes. Mix in butter and stir. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.